Southern Greens

Melanie B

By
@MelBelle

This recipe was posted on another site by GrandpaSkip. He is a member here, but seems to be inactive.
I LOVE this way to fix greens, so I am re-posting his recipe.

You can use turnip greens, collard greens, mustard greens, kale or a mix of them.

1 WW point

I personally like to throw in a smoked ham hock or some hog jowl when I add the greens for some extra flavor. This may change the WW value.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 bunch
fresh greens (about 3 pounds)
1 1/2 tsp
olive oil
1/2
onion
1 clove
garlic
1
bay leaf
3 c
chicken broth
1/8 c
apple cider vinegar
1 1/2 tsp
sugar (optional- i leave it out)
1/2 tsp
red pepper flakes

Directions Step-By-Step

1
Wash and remove stems from the greens. Cut or tear int bite sized pieces.
2
Heat the oil in a stockpot over a medium heat.

Add the onion and garlic and stir to coat with the oil.

Add the bay leaves and cook for 8 minutes or until the onion is tender.
3
Stir in the greens (the greens will fill the pot at this point but will wilt down considerably as they cook). Add the broth, vinegar, sugar and red pepper flakes.

** The last few years I have been trying to not eat sugar, so I have omitted it. I find no change in flavor. ***

Cook over high heat for 10 minutes or until the greens start to wilt and the broth boils stirring to ensure the greens cook evenly.
4
Reduce the heat to a medium to low. Gently simmer uncovered for a further 45 minutes stirring occasionally or until the greens are tender and the liquid has reduced by about half. Season to taste with salt.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern